Entree: Finland – Southern Finland – Karjalanpaisti (Hearty slow-baked Karelian meat stew of beef and pork with root vegetables and whole spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 1 lb (450 g) beef chuck, cut into 1 to 1 1/2 in (2.5–3.5 cm) cubes
- 1 lb (450 g) pork shoulder, cut into 1 to 1 1/2 in (2.5–3.5 cm) cubes
- 2 tbsp (30 ml) lard or neutral vegetable oil
- 2 large onions, roughly chopped, approx. 8 oz (225 g) total
- 3 medium carrots, peeled and cut into large chunks, approx. 10 oz (300 g)
- 1 small rutabaga or turnip (optional), peeled and cut into chunks, approx. 8 oz (225 g)
- 1 1/2 tsp (8 g) coarse salt, or to taste
- 1 tbsp (15 ml) whole black peppercorns (about 12–15 peppercorns)
- 2 bay leaves
- 3 cups (720 ml) water, enough to just cover the meat and vegetables
- 1 tbsp (14 g) unsalted butter (optional, to finish and enrich)

Instructions

1. Preheat the oven to 325°F (160°C). Pat the meat cubes dry and season lightly with a little of the salt.
2. Heat 2 tbsp (30 ml) lard or oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Brown the beef and pork in batches until well-seared on all sides, about 4–6 minutes per batch. Transfer browned meat to a plate.
3. Lower the heat to medium and add the chopped onions to the pot. Sauté briefly just until translucent, about 3–4 minutes; do not caramelize deeply.
4. Return all the meat to the pot and add the carrots and rutabaga (if using). Scatter 1 tbsp (15 ml) whole black peppercorns and 2 bay leaves among the ingredients. Sprinkle 1 1/2 tsp (8 g) coarse salt evenly over the top.
5. Pour in 3 cups (720 ml) water—enough to come just to the level of the meat and vegetables but not cover by more than 1/2 inch. Bring to a gentle simmer on the stovetop.
6. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Bake slowly for 2 1/2 to 3 hours, or until the meat is fork-tender and flavors are melded. Check once halfway through: if the surface looks very dry, add a few tablespoons of water; skim excess fat if desired.
7. Remove from oven, discard bay leaves, and taste for seasoning; add more salt if needed. Stir in 1 tbsp (14 g) butter if you want a richer finish.
8. Serve hot as a main course with boiled potatoes, lingonberry jam, or dense rye bread on the side, spooning the natural cooking juices over the meat and vegetables.